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Vegan Mofo Day 18: Hoisin Tempeh & Green Beans

As much as I love to watch horror movies, I am a giant pansy. I compare them to car wrecks; I have a strong desire to look even though I know I’ll regret it. This is why I gave up on the Saw movies after #3, my levels for grossness had been reached, well that and because the storylines are just bad. This is also why I’ve avoided watching movies like The Orphanage, A Tale of Two Sisters, The Eye or Lake Mungo, I really want to watch them but (A) Ghosts scare the bejebus out of me and (B) Ghosts really scare the bejebus out of me. For some stupid reason, even after being told this movie was scary, me and P decided to watch Insidious on the weekend. Why do I do these things to myself?! It’s like after a bad night of drinking, you always tell yourself you’re never going to do it again…yeah, we all know how that goes. It was a really good movie but I spent the remainder of the night quickly glancing in dark corners of the house to make sure no one was glancing back at me. Uhhh, just thinking about it now is making me feel creeped out.

You know what’s not creepy? This hoisin tempeh dish. It’s actually really quite comforting. I love hoisin sauce and I’ve had this recipe bookmarked for a while, but like most things it got lost in the shuffle. I’m happy I finally got around to making it because it makes a really great meal! The sauce is lip smackin’ good and coats each piece of tempeh perfectly. I bought fresh green beans just to use for this recipe and completely forgot about them, but the recipe calls for frozen ones anyway so I’ll have to think of something else to do with the fresh ones. I wandered off to do something after I threw in the green beans, and ended up overcooking them slightly, so hopefully you’re not as easily distracted as I am. I had some cashews but I rather save those for something else and since I have a huge supply of almonds in my freezer, that’s what got chucked in the pan. Cashews would have been really good in this but almonds do just as good a job.

This comes together really quick and is perfect for a weeknight, or if you need something comforting after a night of creeping yourself out.

Heat skillet or wok over medium heat. Add oil and tempeh, and cook tempeh for 3-4 minutes or until it begins to brown. Add the ginger, garlic and red chili flakes. Stir-fry 1 to 2 minutes more, or until garlic turns pale gold.

Add the hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.

Stir in green beans. If using fresh beans, add in a couple tablespoons of water. Cover, and simmer 4 to 5 minutes, or until beans are hot and bright green, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve over rice or another grain of your choosing and top with almonds.

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5 thoughts on “Vegan Mofo Day 18: Hoisin Tempeh & Green Beans”

Heh… I am the same way about horror movies. (The Orphanage is great by the way, and I don’t recall it having much in the way of gore– though it is big on ghosts and extremely terrifying in an existential way. Or at least I thought so.)

That tempeh is definitely not scary though! Your pictures are beautiful and make me pine for some nice green beans.

This looks really good. I might make it next week after the next shopping trip. I’m not a huge fan of tempeh and I’m trying to find goof dishes with it. Thus far I’ve only had one I liked. Hopefully this’ll be good!